As of Dec 25, 2012 Thomas and I no longer have commissary privileges.
We were so blessed to be able to shop there for 2 years after Thomas' service
because he was stop-lossed.
But now we are real civilians buying food at ridiculous prices! Good grief!
So we decided that when we switched over, we would take the plunge and go straight organic.
So we went over to Tacoma Boys because I had heard some great news....
At the end of the aisles they place all of their slightly blemished fruit for discount prices.
Sweet!
So we headed over there to check it out and I also picked up some beef to try out a beef jerky recipe.
The recipe I found is thanks to Bodyofamother blog, but I used different meat.
Ingredients
- 1/2 lb lean top round sirloin beef roast, a little frozen still. (trim off the fat) - I used Bistro Tenders and mine was not frozen and still worked great
- 2 tbsp water
- 1/2 tsp of minced garlic
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp. chili powder
- 1/4 C. Worcestershire sauce
Instructions
1. Cut your roast into thin slices
2. Mix together all ingredients into a large bowl
3. Place your beef slices in the bowl and cover and let marinate OVERNIGHT in the fridge.
4. Place slices on baking sheet and roast at 175 degrees for 3 hrs.
5. Turn meat and continue to bake for 1-2 more hours until the meat is dry and flexible. (if it breaks, it baked for to long). Thomas took it out after 1 hr and 15 minutes.
6. Eat. Put remaining jerky in airtight container and in the fridge.
I mixed all the ingredients together and then added the pre sliced beef.
Stuck it in the fridge over night.
Then i baked it for 3 hrs, flipped it and baked it for 1 hr and 15 minutes.
My pieces were a little smaller so it didn't take as long.
This lasted 48 hours in my house. And it was a little too spicy for us, but we still loved it!
And we did refrigerate it, but we hope to vacuum seal some for camping trips in the future.
I did try a teriyaki recipe, but if you know of a good one, please pass it on!
Resolution 4 of 52; check.